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Japanese Egg Roll

Japanese Egg Roll Recipe

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 3 large eggs
  • 1 tbsp dashi stock
  • 1 tsp mirin
  • 1/2 tsp soy sauce
  • 1/2 tsp sugar
  • Vegetable oil, for greasing

Method
 

  1. In a bowl or measuring cup, whisk the eggs, dashi, mirin, soy sauce, and sugar until smooth and no streaks remain.
  2. Heat a tamagoyaki pan over medium heat, then oil it lightly with a paper towel.
  3. Pour a thin layer of egg into the pan, let it set about 1 minute, then roll it from the far side toward you. Push the log to the far side, re-oil, and repeat with more egg, rolling in layers until all the mixture is used.
  4. Press the finished roll into a rectangular shape with a spatula, remove from the pan, and let it rest briefly. Slice crosswise into 1/2-inch rounds.

Notes

If you do not have a tamagoyaki pan, a small nonstick skillet works. For a firmer texture, cook a few seconds longer per layer; for a softer bite, remove the roll while the top is still a little wet.